With Thanksgiving tomorrow, everyone who is planning to cook up a feast has probably already settled on the recipes they’re planning to use for the main, side, and dessert dishes. We’re not looking to add more stress to the preparations for the big holiday feast by suggesting that someone change their plans here at the last minute. However, we do want to help out. So, to do that, we’ve got a couple of great margarita recipes to help all of the cooks (who are 21 and older) relax after the cooking is done and the dish detail has taken over the kitchen out of gratitude for a meal well-prepared.
It goes without saying, of course, that the first step of any recipe involving alcohol is “put the car keys away” and the second step is “drink responsibly.” Assuming that you’ve completed those two vital pre-recipe steps, feel free to proceed to the “make and enjoy” stage and try one of the drinks below!
Frozen Mint Margarita
1 cup sugar
1 cup packed fresh mint leaves
2 cups water
3/4 cup tequila, divided
1/2 cup fresh lime juice (about 4 limes)
2 tablespoons Grand Marnier (orange-flavored liqueur)
3 to 4 dashes Angostura bitters (optional)
Combine first 3 ingredients and 1/2 cup tequila in a medium saucepan over medium heat; cook 3 minutes or until tiny bubbles form around edge of pan. Remove tequila mixture from heat; steep 15 minutes. Strain through a sieve into a bowl; discard mint. Stir in juice, Grand Marnier, and remaining 1/4 cup tequila. Cool to room temperature. Add bitters, if desired.
Place mixture in a zip-top plastic bag; seal and freeze 2 hours (alcohol will separate). Knead bag to combine mixture. Pour 2/3 cup margarita into each of 6 margarita glasses.
1 cup dried hibiscus blossoms* (about 2 ounces)
3 cups water
3/4 cup sugar
1 1/4 cups tequila
1/2 cup fresh lime juice
1/3 cup Triple Sec or other orange-flavored liqueur
8 lime slices
Place blossoms in a strainer; rinse under cold water. Combine blossoms, water, and sugar in a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Strain; discard blossoms. Cover and chill hibiscus mixture.
Combine hibiscus mixture, tequila, juice, and Triple Sec. Serve over ice. Garnish with lime slices.
*Hibiscus blossoms can be found at Latin grocery stores. Boiling the blossoms in a sugar-water mixture and then steeping infuses more flavor than just steeping them in warm water. This drink is especially good when made with premium-quality tequila.